First Course
Fried zucchini blossoms stuffed with Ricotta Salata and basil pesto topped with a champagne brie sauce.
Second Course
A fresh mix of local melon, baby spinach and kale, toasted macadamia nuts, and goat feta cheese in a white balsamic and apricot dressing.
Third Course
Fresh butter poached Maine lobster sautéed with roasted corn, zucchini, smoked pancetta, and a Cognac cream sauce placed in a puff pastry crust and served with poached marble potatoes.
Fourth Course
Lemon custard baked into a pâte sablée crust and accompanied by an Amarena cherry gelato.
$60
Delicate notes of honeysuckle and chamomile flowers with pear and pineapple aromas in the glass of this elegant Chardonnay. The creamy palate is flavorful with concentrated citrus, tropical fruit and vanilla notes backed by nice acidity. It has a lingering finish with pleasant, sweet oaky flavors on the palate.
Deep ruby at its core, with a medium ruby rim. The nose is a mixture of sweet and savory aromatics; Cherry tart and fresh plum elements are matched with sage, mint and cedar.
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